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"Chorba" comes from the Arabic word for drink, referring to this soup's thin broth. It's popular across North Africa and is prepared in numerous ways—with fish, meat or just veggies. This no-frills recipe was passed down to London-based chef Nargisse Benkabbou from her maternal grandmother. The simple ingredients make a tasty meal that evokes her past. "In Morocco, chorba is often enjoyed during Ramadan, so it always reminds me of the times we used to gather with my family to break the fast," she says. Benkabbou—who frequently flies to Marrakech, where she's the executive chef at L'Mida—aims to celebrate her heritage with every dish. But she doesn't hesitate to add her own modern twist. "I love spicy food," says Benkabbou. "So I always end up adding harissa to my chorba, although it's a bit untraditional."

EatingWell Magazine, March 2022


Credit: Greg DuPree

Recipe Summary

25 mins
1 hr 45 mins
plus overnight bean soaking


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add chicken wings, onions, turmeric, salt, pepper and saffron. Cook, stirring occasionally, until the chicken is lightly browned and the onions are softened, 7 to 10 minutes. Add water and chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer gently for 40 minutes.

  • Add potatoes, tomatoes and tomato paste and increase heat to bring to a boil. Reduce heat to medium-low, cover and simmer until the chicken, chickpeas and potatoes are fully cooked, 15 to 20 minutes.

  • Add spaghetti and parsley. Simmer until the spaghetti is tender, about 8 minutes. Garnish with more parsley, if desired.


If you forget to soak your chickpeas overnight, add a 15-ounce can of chickpeas (rinsed) along with the potatoes in Step 2.

Nutrition Facts

1 3/4 cups
471 calories; protein 31g; carbohydrates 43g; dietary fiber 7g; sugars 5g; fat 20g; saturated fat 5g; cholesterol 142mg; sodium 471mg; potassium 1013mg.